People love to eat eggs. Once they buy it from supermarket they become confused whether eat to it or not.
Rob Hobson, Healthspan Head of Nutrition and author of Detox Kitchen Bible has set out to put the record straight.
"Our relationship with the humble egg has been somewhat rocky over the years," he said.
"The initial 'go to work on an egg' campaign in the 50s saw an increase in the consumption of this economical source of protein but was hit by the 'cholesterol hypothesis' of the 60s.
"This led to a recommended limit on daily intake and a dietary misunderstanding that spanned the better part of 40 years.
"Then there was the salmonella scare of the 80s which saw an all time low in egg consumption. But with the popularity of high protein diets such as Atkins and Dukan, there has been an increase in egg sales and as a nation we now consume almost 11 billion each year."
Rob said a meeting of the Royal Society of Medicine's Food and Health Forum confirmed the status of eggs from 'health risk to dietary recommendation'.
The nutritionist has revealed the top five things he said people should know if they eat eggs.
So what makes eggs so special? Nutritionally they have an enviable nutrient profile consisting of a rich protein source containing all 9 essential amino acids and a source of 13 vitamins and minerals.
The include vitamins D, B2, B12, A and iron, and at only 80 calories per egg you could call them the original 'superfood'.
Vitamin D is a nutrient found in few foods other than eggs, which provide over 25 per cent of the RDA.
As well as ensuring good bone health and immunity, studies have shown that low levels of vitamin D may be associated with a host of medical conditions including certain cancers, heart disease and multiple sclerosis.
Eggs are also a rich source of choline, which may help to protect against memory loss, and certain antioxidants including lutein and zeaxanthin that studies have shown could protect against age related macular degeneration, which is a key contributor of blindness.
It is widely believed that eggs are a major source of dietary cholesterol, which was once considered a contributory factor to increased risk of heart disease and stroke, but a recent study confirms that this is not the case.
Studies also show that in certain cases dietary cholesterol from eggs may in fact raise the levels of 'good' cholesterol, which could help to protect against cardiovascular disease.
The high protein content of eggs mean they are particularly useful at keeping you fuller for longer.
Research carried out in America has shown eating eggs for breakfast could help limit your calorie intake throughout the day by more than 400 calories, which makes them a useful food to include in the diets of those trying to lose weight.
Eggs can form the basis of meals such as omelettes or make a useful way to boost the nutritional content of dishes such as egg fried rice or salads.
Experts have also claimed that eating eggs can protect against diabetes and four a week can slash risk by 40 per cent.
Scientists at the University of Eastern Finland said they think the results may be due to nutrients in eggs that improve the way the body metabolises sugar and help to dampen down inflammation which leads to chronic illness.
Rob said: "In summary, these versatile little capsules of nutrition make a great breakfast, nutritious snack or healthy supper with the benefits far outweighing any negatives, and if regularly eating eggs helps protect against disease and keeps you trim then putting them on the menu goes without question."
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